This Pioneer Woman Pork Rind Chicken Strips Recipe is a crispy and keto-friendly recipe, which is made with crushed pork rinds and tender chicken breast. It’s a low-carb comfort food, ready in about 30 minutes.
Pioneer Woman Pork Rind Chicken Strips Recipe Ingredients
For the Chicken:
- 2 whole Boneless, Skinless Chicken Breasts, cut into strips
- 1/3 cup Buttermilk
- 1 tsp. Hot Sauce
- 1/2 tsp. Salt, plus more as needed
- 1/2 tsp. Pepper, plus more as needed
- 1 bag (3 Ounces) Pork Rinds
- 2 whole Eggs, beaten
- Vegetable Oil, for frying
For the Avocado Dill Dip:
- 1 whole Avocado, pitted and peeled
- 1/4 cup Mayonnaise
- 2 Tbsp. Fresh Dill, minced
- 1 clove Garlic, pressed
- 1 whole Lime, juiced
- Salt and pepper to taste
How To Make Pioneer Woman Pork Rind Chicken Strips Recipe
- Marinate the chicken: Place the cut chicken strips into a bag or bowl. Add the buttermilk, hot sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir or smush the bag to coat the chicken thoroughly. Set aside to marinate briefly while you prep the breading.
- Prepare the breading station: Crush the pork rinds into fine crumbs (using a food processor or a rolling pin and a bag) and place them in a shallow bowl. In a separate bowl, beat the two eggs.
- Double dredge: Remove a chicken strip from the buttermilk. Coat it in a layer of pork rind crumbs, then quickly dunk it into the beaten egg, and finally coat it again in the crumbs, pressing them on to adhere. Lay the breaded strips on a sheet pan.
- Fry the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking), fry the chicken strips in batches. Cook for about 2 to 2 1/2 minutes per side. Tip: Watch them closely (“babysit them”) as pork rinds brown faster than flour breading. If they darken too quickly, lower the heat slightly. Drain on paper towels or a cooling rack.
- Make the sauce: In a food processor, combine the avocado, mayonnaise, fresh dill, pressed garlic, lime juice, salt, and pepper. Mix until completely smooth and creamy.
- Serve: Serve the hot, crispy chicken strips immediately with the avocado dipping sauce, ketchup, or ranch.
Recipe Tips
- Pork Rind Consistency: Pulse the pork rinds until they resemble coarse breadcrumbs or panko. If the pieces are too large, they won’t stick well; if they are dust, the crust won’t be crunchy.
- Watch the Heat: Pork rinds have a high fat content and no starch, meaning they can go from golden to burnt much faster than traditional flour breading. Keep the oil temperature steady and don’t walk away.
- Keto-Friendly: This recipe is naturally low-carb and gluten-free because it swaps flour for pork skins. It’s a perfect way to satisfy a fried chicken craving on a Keto diet.
- Don’t Overcrowd: Fry in small batches to maintain the oil temperature. If you add too much cold chicken at once, the oil temp drops and the breading absorbs the grease.
What To Serve With Pioneer Woman Pork Rind Chicken Strips
These strips are a rich main dish that pairs well with fresh sides.
- Celery and Carrot Sticks: Classic wing companions.
- Coleslaw: A vinegar-based slaw cuts through the richness.
- Zucchini Fries: Keep the low-carb theme going.
- Cucumber Salad: Refreshing and light.
How To Store Pioneer Woman Pork Rind Chicken Strips Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The crust may soften in the fridge.
- Reheat: To restore the crunch, reheat the strips in an air fryer at 375°F for 3-4 minutes or in a toaster oven. Do not microwave, as they will become soggy.
- Freeze: You can freeze the cooked strips for up to 2 months. Reheat from frozen in the oven or air fryer.
Pioneer Woman Pork Rind Chicken Strips Recipe Nutrition Facts
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 140mg
- Sodium: 600mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugar: 0g
- Protein: 35g
Nutrition information is estimated per serving (without sauce).
FAQs
Can I bake these instead?
Yes. Place the breaded strips on a wire rack set over a baking sheet. Spray them lightly with cooking spray and bake at 400°F for 15-20 minutes, flipping halfway through.
Does it taste like pork?
Surprisingly, no. When fried, the pork rinds take on a very neutral, savory flavor that mimics the crunch of fried chicken skin or heavy breading.
Can I use almond flour instead?
You can use almond flour, but it won’t be as crispy. A mixture of 50% pork rind crumbs and 50% parmesan cheese is another great low-carb alternative.
Pioneer Woman Pork Rind Chicken Strips Recipe
Description
A gluten-free, low-carb fried chicken recipe that uses crushed pork rinds for an ultra-crispy crust, served with a creamy homemade avocado-dill dip.
Ingredients
Instructions
- Mix chicken, buttermilk, hot sauce, salt, and pepper in a bowl.
- Crush pork rinds into crumbs. Beat eggs in a separate bowl.
- Dip chicken: Crumbs -> Egg -> Crumbs.
- Heat 1 inch oil in a skillet.
- Fry strips 2-2.5 mins per side until golden. Drain.
- Blend avocado, mayo, dill, garlic, and lime for the sauce.
- Serve immediately.
Notes
- Double Dip: The unique “crumb first, then egg, then crumb” method creates a super thick, crunchy crust that stays put.
- Avocado Sauce: Make the sauce right before serving to prevent the avocado from browning.
Pioneer Woman Pork Rind Chicken Strips Recipe
